If you like something…

Author Notes:Inspired by all things spring/ summer ( Southern California is not quite sure of it's season yet ) but wanting something a little different from the usual beef burger, my go to books and magazines for ideas always seem to be Australian . This recipe was adapted from one in the Delicious ( a superb ) food magazine . —foodfanatic

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Serves 4

Goat's cheese aoli

2
egg yolks

1/3
cup goat's cheese

1/2
teaspoon dijon mustard

1/2
lemon, juiced

1/2
cup sunflower or grapeseed oil

salt to taste

Lamb burger and beet salsa

1
pound ground lamb

1/2
red onion, finely chopped

1
garlic clove , chopped

3
tablespoons Italian parsley, chopped

2
tsp ground cumin

1
cup fresh mint leaves

11/2
cup ready roasted baby beets, cut into small cubes

1
tablespoon finely chopped cilantro

4
tablespoons lemon juice

4
tablespoons olive oil

toasted hamburger buns and salad leaves

Combine the lamb with half of the onion, garlic, parsley, 11/2 tsp cumin and half of the mint. This can be done in a food processor although I prefer to do it by hand. Season with salt and pepper and form 4 patties.

Place beets in a bowl bowl with remaining cumin, onion and mint. Add cilantro, lemon juice and oil, season with salt and pepper.

Lightly oil the lamb patties cook over a medium heat on a grill pan or cast-iron skillet, to your liking.